Preserving peak freshness of broccoli to increase sales
When the vegetable industry commissioned a series of studies on consumer vegetable choices in 2013, broccoli was a popular purchase—perceived as a healthy, tasty vegetable. However, inconsistency in retail quality and shelf life kept purchases down.
Why study this?
This project investigated the retail quality of broccoli and proposed ways to potentially improve it if particular issues were uncovered.
What is being done
Three main activities were carried out:
Assess quality and remaining useable life of samples purchased from a range of outlets
Determine current supply chain practices
Map supply chains to determine critical points, such as ascertaining whether broccoli is being transported at target temperature range
What we found
The range of freshness and display quality found was huge, from beautifully arranged, hand-misted displays to yellowing, damaged or excessively large broccoli heads thrown randomly onto a grubby shelf.
Broccoli temperatures varied widely, with cold temperatures no guarantee of quality. Shelf life also varied enormously.Harvest, packing and transport showed that growers were highly conscious of the need to cool broccoli quickly after harvest and transport it well refrigerated.
Where to next?
The results suggest consumers are likely to be disappointed with broccoli quality at least one trip in five—which could well be affecting broccoli sales.Recommendations as to possible solutions / mitigation include:
Evaluating the cost and effectiveness of different current cooling practices used on farms.
Training materials for retailers to improve temperature management, handling and display.
Evaluating other supply chains, particularly iced vs non-iced systems.
Testing the effectiveness of alternatives to top icing.
Resources
Process improvements for preserving peak freshness of broccoli
Buying better broccoli article
Buying better broccoli presentation
For more information contact
Dr Jenny Ekman, Applied Horticultural Research Pty Ltd
VG13086